Tag: Dandelion Tea

One of the first signs of spring, even when the season itself seems confused, is the appearance of dandelions. These cheerful, bright yellow flowers dot lawns, fill ditches and dance across fields. Most consider the dandelion a weed to be eradicated. Children see them as wish granters and essentials for flower necklaces. My friend Marva appreciates their musical abilities and has taught the whole world how to make a dandelion horn. Her charming and folksy video went viral! (Enjoy the dandelion horn video HERE)

For me, this magical plant that still delights the artistic child that dwells within me has become a source of healing.

Anthony William, author of Life Changing Foods, writes that the defining characteristic of dandelions is bitterness. It is this quality that lends this wild food restorative properties. Dandelions get your blood pumping and your organs spring cleaning, clearing away radiation, toxic heavy metals, DDT, and other poisons.

Every part of this plant is edible and useful…root, leaves, flower and even the stem. And every part varies in its degree of bitterness and targets different areas of the body.

The sunny yellow blossoms are the least bitter, and they cleanse the stomach and intestinal tract. The leaves, which are more bitter, contain phytochemicals that purify the blood, help with circulation and remove toxins from the lymphatic system, making them helpful for those with non-Hodgkin’s lymphoma, swollen lymph nodes and edema.

The even more bitter stem of the dandelion cleanses dense organs such as the spleen, liver and brain. And the root, the most bitter part of the plant, forces organs to purge at a deep level. As Anthony says, dandelion root is not for the faint of heart!

Full of nutrients such as vitamins A and B, manganese, iodine, calcium, iron, magnesium, selenium, silica and chlorophyll, dandelions energize the entire body, preventing illnesses and fighting off diseases.

Dandelion leaves can be consumed raw in a salad, cooked like other greens, run through a juicer with fruits and veggies or steeped in hot water for a refreshing and cleansing tea. The flowers make a wonderful cold tea. Pick fresh blooms and let them steep in cold water overnight. Sweeten the drink with raw honey if desired. And the roots can be dried and finely chopped for hot tea, or roasted and used as a substitute for coffee. Roasting takes the edge off of the bitterness.

Dandelions are readily available from spring until fall. They can be picked fresh from any area that has not been treated with chemicals for weed control. Also avoid the strips of land along roads as these tend to be contaminated with pollutants.

My favorite place to harvest dandelions is in my own backyard, where I have a very healthy crop growing. I enjoy using the fresh flowers and leaves to create a flavorful hot tea. I’ll be daring and try the root very soon.

Warm temperatures today and the arrival of spring tomorrow lured me outdoors this afternoon. I enjoyed the meditative task of transferring young flowering plants to clay pots, and strolling through my awakening gardens. One of the harbingers of spring is the appearance of bright yellow dandelions. For the first time, I gathered tender green dandelion leaves, and the sunny blooms, and created a healthy tea.

Most people consider the dandelion to be an obnoxious weed. However every part of the plant is edible and there are many health benefits associated with this spring flower.

According to Anthony William, in his book Life Changing Foods, the dandelion’s defining characteristic is bitterness, and it is that very property that is restorative to the body. Says Anthony, “Dandelions shake you out of hibernation, getting your blood pumping and your organs cleaning house from radiation, toxic heavy metals, DDT, and other poisons.”

The dandelion flower, which is mildly bitter, cleanses the hollow organs such as the stomach, intestinal tract, gallbladder, bladder, lungs, uterus and heart. The leaves, being slightly more bitter, purify the blood and cleanse the lymphatic system.

The stem, more bitter still, cleanses dense organs such as the spleen, liver and brain. And the root, which is the most bitter part of the plant, purifies those dense organs at a deep level.

I was excited to try a healing tea, made from the tender young plants popping up in the backyard. I plucked six yellow blossoms and four leaves to make dandelion tea. I soaked the flowers and leaves in cold water while I heated a cup of water, and then rinsed them well.

I have found that using a mesh wire basket in a tea mug is a great way to brew fresh herbs. You can pick up your own handy set through the link below. I steeped the flowers and leaves for 20 minutes, covering the mug with its lid.

Curious about the degree of bitterness, I chewed on a dandelion leaf, and then popped a whole flower into my mouth, while the tea brewed. Although the blossom was slightly sweeter, both were fairly bitter, and yet entirely edible. I didn’t mind the taste at all.

After 20 minutes, I cautiously sipped my hot tea. What a wonderful surprise! The tea wasn’t nearly as bitter as the fresh leaves and flowers. Light and refreshing, the tea had an earthly taste that was pleasing and grounding. I didn’t add raw honey, choosing to drink it without.

In the past, I have been diligent about removing dandelions from my yard and garden. I will still remove them. But what a bountiful harvest I will have, for soups, salads and the healthy and cleansing dandelion tea. It is the perfect spring drink.

Check out Life Changing Foods for more incredile heslth information. And get your own tea brewing mug. I love the ease of creating teas from freshly picked herbs and plants.

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